Grape ideas for a hot summer day

Grapes never go out of style, but they don't always get credit for being as versatile an ingredient. They're great hot, chilled or even frozen.

The California Grape Commission has some ideas we may not have tried:

Frosty Fresh Grape Pops – Brilliantly colored, these icy delights are perfect for a birthday party, special family barbecue or frankly, anytime the kids want a cool treat. Fancy molds are not required – a simple paper cup will work beautifully.

Grape Daiquiris – The trend in the creation of classy cocktails – with or without alcohol – continues unabated. This easy-to-concoct blend of fresh grapes, lime and white rum looks elegant in a slender tumbler with a slice of lime. This is a perfect and sophisticated drink for a brunch or summer luncheon.

Seared Salmon with Spinach and Grapes – Seared fish is one of the best ways to give a crispy exterior to a fillet without drying out the tender interior. In this preparation, the salmon is further enhanced with a savory grape and wine sauce, and presented with another flavor dimension, wilted, garlicky spinach. The recipe takes only about 30 minutes to cook.

Today, nearly 100 percent of the commercially grown table grapes produced in the United States are from California. There are about 550 farmers who grow California’s fresh grape crop, most of them family farmers now in their third or fourth generation of growing fresh California grapes. There are more than 50 varieties of fresh grapes grown in California, with 16 major varieties.

Selection and Storage Suggestions
Grapes are fully ripe when they arrive at the supermarket.
Look for plump grapes with pliable green stems.
Keep grapes unwashed and refrigerated in a plastic bag until ready to use, then rinse with cold water and serve, or add to recipes.

Nutrition and Health Benefits
· A ¾ cup serving of grapes contains just 90 calories, no sodium or cholesterol and virtually no fat. Grapes contain vitamin C and potassium, as well as a small amount of fiber.
· Grapes are a natural source of beneficial antioxidants.
o In addition to an abundance of polyphenols, grapes are one of the main dietary sources of resveratrol, which is found in the skins of grapes of all colors and is known for its antioxidant and anti-inflammatory properties.
· Grapes and Heart Health
o Grapes have been shown to have beneficial effects on biomarkers of cardiovascular disease including blood pressure, platelet aggregation, and inflammation. Emerging research also indicates the potential for a beneficial impact on blood lipids.
· Grapes and Cancer
o Grape constituents have been shown to inhibit the growth of cancer cells through a variety of mechanisms.
· Grapes and Brain Health
o Preliminary data suggests that polyphenols from grapes may play a role in protecting against Alzheimer’s disease.


Sweet and Spicy Moroccan Turkey Pilaf
2 teaspoons vegetable oil
1 pound skinless, boneless turkey breast, cut into strips
1 cup long grain rice
1 ½ cups chicken broth
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 cup green, red, and/or black seedless grapes
¼ cup dried apricots, sliced (about 6 – 7)
2 green onions, both white and green parts, sliced
2 tablespoons chopped fresh mint

In a large covered skillet, heat the oil over medium-high heat. Brown the turkey on all sides. Stir in the rice and cook for 1 minute. Pour in the chicken broth and season with the salt, pepper, cinnamon, and cayenne. Stir until the mixture comes to a boil, then cover and reduce the heat to a simmer. Cook for 30 minutes, or until the rice is tender.

Remove the pilaf from the heat and gently stir in the grapes, pine nuts, apricots, green onions, and mint. Serve warm.

Option: If you prefer to cook the pilaf in the oven, follow the instructions as written, but instead of covering and leaving to cook on the burner, simply pop the dish in a preheated 325 degree F oven for 30 to 40 minutes.

Makes 4 servings.

Nutritional analysis per serving: Calories 426; Protein 39 g; Carbohydrate 55 g; Fat 4.3 g; 9% Calories from Fat; Cholesterol 96 mg; Sodium 683 mg; Potassium 603 mg; Fiber1.8 g.


Seared Salmon with Spinach and Grapes
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme (1 tablespoon fresh)
½ teaspoon pepper
Four 6-ounce salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil, divided
1 large bunch spinach, washed and stemmed
1 clove garlic, minced
2 cups red seedless grapes, halved
½ cup dry red wine

Preheat oven to 325 degrees F.
Combine the salt, mustard, thyme, and pepper in a small bowl. Drizzle the salmon fillets with the honey and sprinkle with the seasoning. Reserve any remaining seasoning mixture.
Heat 2 teaspoons of the olive oil in a nonstick skillet or sauté pan. Brown both sides of the salmon fillets over medium-high heat, about 4 minutes per side.

While the salmon is browning, toss the cleaned spinach and garlic with the remaining 1 teaspoon olive oil and arrange in a baking dish. Place the browned salmon on the bed of spinach, cover loosely with aluminum foil, and bake in a preheated oven for 8 to 10 minutes, or until the salmon is just cooked through.

Meanwhile, sauté the grapes for one minute over medium-high heat in the skillet used to brown the salmon. Add the wine, bring to a boil, and reduce the quantity by half. Season the sauce to taste with the remaining spice mixture. Serve the salmon on the wilted spinach, topped with the grape and wine sauce.
Makes 4 servings.
Nutritional analysis per serving: Calories 449; Protein 36 g; Carbohydrate 20 g; Fat 23 g; 45% Calories from Fat; Cholesterol 100 mg; Sodium 730 mg; Potassium 1,120 mg; Fiber 1.6 g.

Grape Daiquiris

1 cup green, red, or black California seedless grapes
4 ounces white rum
3 ounces sweetened lime juice
3 cups ice

Place all ingredients into the bowl of a blender and puree until blended and slushy, about 2 minutes. Serve in tall glasses.
Makes 2 drinks.

Nutritional analysis per serving: Calories 214; Protein .7g; Carbohydrate 23 g; Fat .5 g; 2% Calories from Fat; Cholesterol 0 mg; Sodium 3 mg; Potassium 199 mg; Fiber .98 g.

Frosty Fresh Grape Pops
4 1/2 cups green, red, or black California seedless grapes, plus 2 cups fresh grapes, halved (optional)
2 teaspoons
Food coloring (optional)

Juice the 4 1/2 cups of grapes in a vegetable juicer or puree the grapes in a blender or food processor until smooth. With a plastic spatula, press the mixture through a fine strainer into a mixing bowl. Discard the solids. Skim any foam off the top. Dissolve the sugar in the juice. Add a few drops of red, green, or purple food coloring if desired.
To make the juice pops, fill molds or 5-ounce paper cups with the juice, skimming any foam off the tops. If using cups, cover each cup with foil and poke a wooden stick through the center of the foil for a handle. If using fruit pieces, put about 3/4 cup halved grapes into each mold. Pour the juice and skim any foam off the top. Place the molds or cups in the freezer for at least 2 hours, or until frozen. To remove the pops from the cups, take off the foil and tear away the paper.

Variation: To make layered pops, make 2 batches of grape ice pop mixture from different colored grapes and food coloring if desired. Fill the molds half full with one color and freeze. When hard, fill the remainder of the molds with the other color and freeze.
Makes 4 Juice Pops or 8 Pops with Grape Halves.

Nutritional analysis per serving with grape halves: Calories 79; Protein .3 g; Carbohydrate 19 g; Fat .23 g; 3% Calories from Fat; Cholesterol 0 mg; Sodium .81 mg; Potassium 155 mg; Fiber.4 g.


For more about Grapes from California visit www.grapesfromcalifornia.com.